Recipe courtesy of David Rocco
Octopus in Tomato Sauce
Total:
1 hr 30 min
Prep:
20 min
Cook:
1 hr 10 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 30 min
Prep:
20 min
Cook:
1 hr 10 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 30 min
Prep:
20 min
Cook:
1 hr 10 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 4 tablespoons/60 ml extra-virgin olive oil
  • 3 cloves garlic, crushed
  • 1 teaspoon/15 ml red chile peppers, crushed
  • 5 anchovy fillets, chopped
  • 1 (28-ounces/796 ml) jar tomato puree
  • 2 pounds/1 kg octopus
  • Salt and freshly ground black pepper
  • Large bunch fresh flat-leaf parsley, leaves picked and chopped

Directions

In a pan, heat up the extra-virgin olive oil. Add the garlic, chile peppers, and anchovies and let cook together. Add the tomato puree, octopus, salt, and black pepper and stir. Let the octopus cook for approximately 1 hour, or until tender. Stir in the parsley and serve.

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